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Hummingbird Cake

A wonderfully flavorful cake with fruit and nuts.

Yield: Serves 12


  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. butter flavor
  • 1- 8oz. can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • Cream Cheese Frosting (recipe follows)
  • 1/2 cup chopping pecans

Cream Cheese Frosting
* 1- 8oz. package cream cheese, softened * 1/2 cup butter, softened * 3 1/2 cups powdered sugar * 1 tsp. vanilla nut extract


  1. Preheat oven to 350 degrees F
  2. In large mixing bowl, combine flour and next 4 ingredients; mix well
  3. Stir in eggs, oil, vanilla, and butter flavor; stir until dry ingredients are moistened - do not beat
  4. Fold in crushed pineapple, pecans, and bananas
  5. Spoon batter into three 9-inch round, greased and floured cake pans
  6. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean
  7. Cool in pans on wire rack for 20 minutes and remove from pans
  8. Cool completely
  9. Spread frosting between layers, on top, and sides of cake
  10. Sprinkle with chopped pecans
  11. As flavors blend and intensify upon standing, refrigerate at least 24 hours before serving

Cream Cheese Frosting

  1. Combine cream cheese and butter, beating until smooth
  2. Add powdered sugar and vanilla nut extract; beat until light and fluffy

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